Greens Quick Jel Red, 2x35g

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A favourite from my childhood, this strawberry flan recipe is extremely easy to make and great for entertaining too. Although really all you do is whizz up the ingredients in a food processor, there are a couple of points you need to watch: Dissolve the jelly

Place the jelly in the coolest place in your fridge. This is usually at the bottom or if you have a glass shelf. Move the jelly mould to another cold spot after 10 minutes or so and keep doing this until the jelly is set. Lower the temperature in your fridge Step Three – Sterilize & warm clean jam jars and lids by placing them on a baking tray in the oven at 120°C/250°F/GM1. Your strawberries need to be ripe - slightly over-ripe doesn't matter as the flavour will be better A jelly mousseI doubt you would have enough left to freeze anyway. Since this is so light, you can serve up largish portions of this and still feel like it was a light dessert. I get anywhere between 6-8 serves from mine. Or you could just make my fruit custard tart which will give you much more room for filling. Serving and storage Top up the jug with very, very cold water, with the suggested amount of water. This step is crucial as it rapidly cools our jelly mixture down. You can use ice cubes in this step instead of cold water (scroll up to read our tips).

This rhubarb jam is delicious served on a slice of freshly baked no yeast bread or spread on a slice of fruit loaf, with homemade butter. More jam recipes

Place the bowl in a sink with cold water – you can also add some ice cubes to the water to cool it down. Stir the jelly slowly and leave for few minutes to cool down completely

Normally it takes about 2-4 hrs to set jelly in the fridge. There is actually quite a lot of things you can do speed up the process of setting your jelly, which is why I thought I’d share with you my tried and tested tips on jelly making at home. Gelatine is a natural gelling agent found in many different foods, including marshmallows, margarine and gummy sweets. The traditional way to test for jam set is by dropping a little ontoa chilled plate. Before you start, put a small plate in the freezer to chill. Once the jam is boiling, you can start testing. Drop a little jam on the plate and let it cool. When you push your finger through, look for a wrinkle ahead of your finger. When you see this, your rhubarb jam is ready. This technique takes a bit of practice. Rhubarb – I’ve used new season forced rhubarb for the delicate flavour and pretty colour. Any rhubarb will do, however – from the garden, market or even a bag of frozen rhubarb pieces (this is a fantastic budget all year round option). The rhubarb you use will affect the colour of the final jam.

If you are not sure whether the fruit or other ingredients you want to add to your jelly are going to help the jelly to set or prevent it from setting – leave them out! Once you’ve made this jelly slice recipe from start to finish, store it in an airtight container in the fridge for up to three days. So simple, even the kids could do the brunt of this jelly slice recipe! Source: Unsplash You can also get a very large container, add loads of ice cubes and place the jelly mould on top of the ice cubes. Place the whole container in the fridge. The icecubes will give the jelly a bit of a head start. Use freezer to set your jelly Serve this fruit flan as is. It’s flavourful and needs nothing more but if you must have something, a little unsweetened whipped cream would do the job.